Here's another way to make chicken breasts lively and tasty and interesting. These breasts are
stuffed with my pesto recipe and served in a wonderful roasted red pepper sauce.
They were always a hit when we served them as a lunch special. The roasted red pepper sauce is so pretty in contrast to the green pesto stuffed inside the white chicken. A very colorful and delicious dish.
Recipe By : Sitara
Serving Size : 6 Preparation Time :1:00
Categories : Main Dishes Chicken Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large boneless skinless chicken breasts
3/4 cup Sitara's Basil Pesto (or you can use a jarred pesto)
6 ounces Fontina cheese cut into strips
black pepper
Sauce
2 cloves garlic - minced
1 large shallot - minced
1 28 oz can roasted red peppers
1 cup good Chardonnay
1/2 cup heavy cream
1/2 teaspoon sugar
salt and black pepper to taste
1. Wash and pat dry chicken breasts. Make a lengthwise slit in the breast
on the thick edge and gently work the knife to make a pocket in the breast
without coming out of the other side.
2. Put the pesto and fontina cheese inside the breasts and secure the edges
with toothpicks or tie up securely with butchers string. Season the outside of the chicken
breasts with a bit of black pepper.
3. Heat a large heavy bottomed skillet and add a bit of olive oil and a pat or two of butter. When
butter stops foaming brown the chicken breasts and cook till breasts are firm. Remove to
platter and keep warm while you are preparing the sauce.
4. In the same pan you sauteed the chicken, add a bit of butter if necessary and saute the garlic
and shallots until soft.
5. Add the roasted red peppers and wine and bring to a boil. Reduce the sauce
by about 1/3. Add heavy cream and whisk in thoroughly. Add any juices that the chicken left in
the platter and whisk in.
Puree the sauce in a blender.
Caution always use great care when blending hot sauces. Put a towel over the lid of the blender
and hold tightly.
To serve: Put a pool of the roasted red pepper sauce on the plate. Slice a stuffed breast and fan out on the sauce.